Turkish Quince Stew

(Ayva Yahnisi - Marmara Region)

150 gr. lamb, cut in cubes
1 + 3/4 cups hot water
3 tbsp + 1 tbsp extra virgin olive oil
1 small onion, sliced
10 pearl onion, peeled
2 garlic cloves, chopped
1 quince, peeled, removed the core, cut in medium size
1 tbsp Grape Molasses
1/2 tsp oregano
Salt
1 pinch crushed pepper
10-12 Turkish black olives

Cook the lamb cubes with their own juice. Then add 1 cup of hot water, cook at medium-low heat until all the water evaporates and the lamb pieces soften.

Meanwhile, saute all the onions with 3 tbsp olive oil about 2-3 minutes at medium heat in an another medium size pot. Add the quince and continue to saute for about 4-5 more minutes until they are pink at medium heat while stirring. Add the garlic, saute until the smell of garlic comes out. Add 3/4 cup hot water, cooked lamb, grape molasses, oregano, salt and pepper. Cover the lid, cook for about 8-10 minutes until the quince are fork tender.

Drizzle 1 tbsp olive oil and add Turkish black olives in it. Serve while still warm with Turkish bread.

2 servings.

Umach Soup

(Umaç Çorbası)

1/2 cup flour, all purpose
A little bit water or 1 egg
1 small onion, grated
2 large tomato, grated
1 tbsp butter
2 cup chicken broth, warm
Salt
Pepper

Garnish:
1 tbsp butter
1 tbsp mint, dry

Place the flour on a flat and large plate and break the egg in it or sprinkle some water to make a dough. Break little pieces form the dough to make little dough pieces with your fingers. Put them aside.

Saute the onion with butter for a few minutes in a medium sized pot. Add the grated tomato, cook for about 4-5 more minutes. Add the warm chicken broth in it. Season it with salt and pepper. Then slowly add the little dough pieces into the pot, stir. Cook for about 20 minutes at medium-low heat.

Lastly, melt the butter in a small pan. When it starts bubbling, add the mint, stir. Pour all over the soup. If you like you may use fresh parsley instead of mint:)

Butternut Squash Balls

(Kaymakli Kabak Toplari)

500gr butternut squash
1/2 cup granulated sugar
1 tbsp water
12-14 social tea biscuits, use thin ones or Turkish Ulker or Eti Petit Beurre, crushed

Thick Turkish Cream (Kaymak)
Crushed pistachio nuts

Cut the squash in chunks a bit larger than bite-size. Place them in a large pot. Add the sugar and water. Cook on low-medium heat until all the water evaporates without the lid on. Mashed it with the wooden spoon. Add the crushed biscuits, mix. Grab some dough the size of a little ball and make a ball and place it on your palm. Use your other hand's small finger to make a hole at the center. Put 1/2 tsp Turkish Thick Cream in it. Then slowly close the top. Roll the balls in the crushed pistachio nuts.

Potato Salad with Eggs

(Paşa Pilavı - Bolu Region)

2 medium-sized yellow potatoes, boiled, peeled, in medium sized chunks
4-5 green onions, finely chopped
2 hard boiled eggs, peeled, cut in round
Parsley, finely chopped
1 cubanelle pepper, discard the seeds, cut in small pieces

Dressing:
1 1/2 tbsp lemon juice
60 - 70 ml extra virgin olive oil
Salt
Pepper

Whisk all the dressing ingredients. Toss half of it with the potatoes while they are still warm. Sprinkle the green onions, cubanelle peppers and parsley all over them. Arrange the egg slices over the top. Pour the rest of the dressing and serve.